Tomato Bell Pepper Pilaf

Finely dice the pepper and slice the onion.

• 1 Bell pepper, yellow (~ 4.9 oz)
• 1 Onion, yellow (~ 2.8 oz)

Finely chop the garlic and parsley.

• ½ Garlic clove (~ 0.1 oz)
• 4 twigs of Parsley, fresh or frozen (~ 2 ⁠½ tsp)

Heat the olive oil in a pot over medium heat. Fry the onions and pepper until the onions turn translucent.

• 1 Tbsp Olive oil

Add the garlic, cumin, cinnamon and tomato paste. Fry for approx. 2 minutes.

• ½ tsp Cumin, ground
• 1 pinch of Cinnamon, ground
• 2 tsp Tomato paste

Add the bulgur, vegetable broth and tomatoes and bring to a boil. Let simmer for approx. 15 minutes until the bulgur is done.

• ½ cup Bulgur wheat
• 1 cup Vegetable broth
• 4.2 oz Tomatoes, diced, canned

Season with salt and pepper. Serve and top with the parsley.

• Salt
• Black pepper

Enjoy your meal!